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shredded beef tacos

Meave avatar
Recipe by
Amy H.
@Meave
Detroit, MI

These are so easy and so delicious!

►
yield 12 serving(s)
prep time 20 Min
cook time 10 Hr
method Slow Cooker Crock Pot

Ingredients For shredded beef tacos

  • TACOS
  • 2 lb
    chuck roast, trimmed of fat
  • 2 Tbsp
    plus 2 tsp canola oil, divided
  • water
  • 1 Tbsp
    paprika
  • 2 tsp
    cumin
  • 1 1/2 tsp
    garlic powder
  • 1 1/2 tsp
    onion powder
  • 1 tsp
    salt
  • 1/4 tsp
    black pepper
  • 12
    corn tortillas
  • OPTIONAL TOPPINGS
  • shredded lettuce
  • diced tomato
  • shredded cheese
  • gaucamole
  • sliced avocado
  • sliced green onion
  • sliced black olives
  • diced red onion
  • diced white onion
  • sour cream
  • chopped fresh cilantro
  • taco sauce

How To Make shredded beef tacos

  • 1
    Sear chuck roast in 2 Tbsp oil in hot skillet until browned on both sides.
  • 2
    Add chuck roast, water and spices to a slow cooker. Cover and cook on low for 10 hours or so.
  • 3
    Pull and chop roast with a fork and knife until completely shredded. Drain off liquid.
  • 4
    NOTE: I like to add a little liquid to beans for a side dish! So good!
  • 5
    In a shallow skillet, heat remaining oil over medium heat. Heat each tortilla until just browned. Keep warm and covered with foil on a plate as you do this in batches of 1-3 depending on the size of your skillet.
  • 6
    Spoon the beef in 1-2 tortillas and top with your favorite toppings! Enjoy!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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